Name: Fruity Mascarpone Curd Cheese Cake
Prep time: 28 min
Cook time: 108 min
Total time: 142 min
Yield: 8
Cuisine: European
Ingredients: 125 gram Unsalted Butter; 250 gram Mascarpone; 1 piece Egg Yolk; 3 piece Chicken Eggs; 250 gram Full-Fat Curd Cheese; 3 gram Ground Vanilla; 6 gram Baking Powder; 100 gram Raspberries; 270 gram Brown Cane Sugar; 300 gram All-purpose wheat flour; 100 gram Blueberries; 100 gram Strawberries; 2 gram Salt

Summer Mascarpone and Curd Cheese Cake with Loads of Fresh Fruit

Step-by-step method

Let’s cook

At a glance

This stunning no-fuss dessert layers a fluffy sponge cake base with a creamy mascarpone and curd cheese topping, all loaded with fresh summer berries—you'll whisk a simple batter, beat together the cream filling, and let the oven do most of the work while you bake it for about 45 minutes. The longest part is the cooling time, but it's worth the wait for a chilled slice of berry heaven.

1/6

Whisk the egg foam

Whisk the sugar and eggs together until creamy. I use a stand mixer with a Thermomix attachment. Keep whisking until you get a nicely fluffy, pale yellow foam.

For this step
0/2

150 gram
Brown Cane Sugar

3 piece
Chicken Eggs
2/6

Mix the batter

Add the softened butter and the flour mixed with baking powder. Finish with a pinch of salt, then mix into a batter. Don't worry if it's not very runny — that's normal.

For this step
0/4

125 gram
Unsalted Butter

300 gram
All-purpose wheat flour

6 gram
Baking Powder

2 gram
Salt
3/6

Prepare the tin

Get a springform cake tin ready. Line the base with a piece of baking paper — I usually clip it into the tin and then trim off the overhanging edges with scissors. Grease the sides with butter or oil. Transfer the batter into the tin and smooth the surface.

4/6

Make the cream

Wash the mixer bowl and beat together the sugar, egg yolk and curd cheese. Once combined, let the mixer run on a lower speed and gradually add the mascarpone, spoon by spoon. Sometimes I add a little vanilla, and sometimes I sweeten it with honey instead.

For this step
0/5

120 gram
Brown Cane Sugar

250 gram
Full-Fat Curd Cheese

250 gram
Mascarpone

1 piece
Egg Yolk

3 gram
Ground Vanilla
5/6

Top with fruit

Spread the cream evenly over the batter and arrange the fruit on top. I usually keep a handful of fruit — mostly raspberries — aside to add once the cake is baked.

For this step
0/3

100 gram
Raspberries

100 gram
Strawberries

100 gram
Blueberries
6/6

Bake and let cool

Bake in an oven preheated to 180°C for about 45–50 minutes. Remove from the oven and place on a wire rack. Let it cool completely before releasing it from the tin. Serve chilled.

Step-by-step method

At a glance

Whisk the egg foam

For this step

Mix the batter

For this step

Prepare the tin

Make the cream

For this step

Top with fruit

For this step

Bake and let cool

Summer Mascarpone and Curd Cheese Cake with Loads of Fresh Fruit

Ingredients — what you'll need

What's in it?

About this recipe

Similar recipes

0 products added